Green Chicken Enchiladas (with Salsa Verde)

By Caroline Anderson April 18, 2023 34 mins read 64 Views

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Saffron is our love affair; a culinary crescendo that evokes a warmth of its own. But cooking is so much more than a single ingredient — it’s also about respect. It’s about respecting people from different cultures who dedicate their lives to creating something extraordinary with every dish they serve; family meals or five-star restaurants alike.

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For now, love yourself and enjoy this one ...

Now love yourself and enjoy this one ...

In these chicken enchiladas a spicy homemade salsa verde and gooey melted cheese are wrapped up in a soft, tortilla for a satisfying Mexican meal.

Table of Contents

I love Mexican food. I love cheese. I love spices. I love tacos. What's the best part? There are many different Mexican dishes. You are missing out if you think that Mexican food is limited to hard-shell tacos with ground beef.

This dish is better than the basic tacos that we know and love (but still have a place in our hearts). The cheese (Have I mentioned the cheese yet? It's so good! The spicy salsa verde, the tender chicken... this is comfort food south of the Border.

It's possible you remember that I made chicken enchiladas in the past, but it was done with an Air Fryer. And NOT without salsa verde. This is a game changer. Refer to the other recipe that I made which also included it. It is for Bacon-Wrapped Hot Dogs, but I also include salsa verde, so yes, this is the correct recipe.

This Recipe is a Must-Try!

This recipe is easy to prepare and can be done in a short time. There may seem to be a lot of work going on, but it's not. It won't take long for you to have everything out on the table.
This dish is a combination of creamy chicken filling, tender juicy chicken and melted cheese.
The creamy cheese filling and salsa verde pair well together.

Is Chicken Enchiladas With Salsa Verde Healthy?

Salsa verde is a great source of nutrition. Salsa verde is made from tomatillos which are rich in antioxidants and vitamin C.
Skinless chicken contains low fat and high levels of B vitamins and iron, which are essential for body maintenance and energy production.

Ingredients

All of these ingredients should be available in your local supermarket, particularly if they have an ethnic food section. Even better if your town has Mexican groceries. You'll find more options when it comes tortillas and salsa.

1 tbsp olive oil
1 clove of minced
1 red onion chopped
1 cup salsa verde
2 tbsp sour cream
Half a cup of Mexican cheese or cheddar
fresh cilantro for garnish, chopped
1 cup cooked chicken breast shredded
Four flour tortillas or corn tortillas
Salt and pepper pinch

Instrucciones

Prep

Pre-heat the oven to 400degF. Prepare a casserole dish. Add the olive oil to a skillet on MEDIUM HIGH heat.

Cook

About 1 minute is enough to cook the garlic mince until it becomes fragrant. Cook the chicken until it is warm. Set aside.

mix

Combine the sourcream, salsa verde and half the cilantro in a bowl. Add salt and pepper. Filling: Combine the chicken shreds with half the salsa verde sauce. Divide the filling among the tortillas. Roll them up and place them in the casserole dish.

Cover

Sprinkle the Mexican or cheddar cheese over the tortillas. Cover the casserole in aluminum foil.

Bake in a preheated oven about 15 minutes. Remove the foil, and continue baking for 10 more minutes until the cheese has melted and is lightly golden. Remove the casserole and top it with red onions and chopped cilantro.

Devour!

Variations

You can customize this dish by adding your favorite vegetables. Use fresh spinach or zucchini to make this dish healthier.
If you prefer plain Greek yogurt to sourcream, or if you want something healthier than sourcream, this is a good option.

What to serve with Enchiladas

For your Mexican Night, here are some of my favorite Mexican side dishes. Your entire kitchen will be filled to the brim with flavor.

Mexican mini-bell pepper nachos These mini-bell pepper nachos are loaded with Mexican flavor! These nachos are low-carb, gluten-free and easy to make!

Mexican Corn Salad with Jalapeno and Avocado This spicy, healthy Mexican corn salad will please even the pickiest of eaters! This recipe is naturally gluten-free and vegan!

Twice baked Mexican Sweet potatoes These Twice baked Mexican Sweet potatoes have a runny yolk and a tangy avocado lime sauce! These are a whole30, gluten-free and healthy meal!

Keto Mexican Cauliflower rice This easy and quick Keto Mexican Cauliflower rice is made with only five ingredients, and it will please your whole family. Natural low carb, whole30 and paleo too!

FAQs

My Enchiladas are soggy. Why?

Drain all liquids from the ingredients if your enchiladas seem soggy. Remove the aluminum foil during the last few minutes of cooking. This will crisp the top. Choose corn tortillas over flour tortillas. They won't become soggy.

What happened? The tortillas stuck to the bottom. What went wrong?

Add the sauce at the bottom of the pan. This will prevent the tortillas sticking. You can use butter to coat the baking dish and prevent it from sticking.

When baking, my enchiladas crack and open.

Place the enchiladas seam-side down into the baking dish to prevent them from opening up during baking.

How to store chicken enchiladas topped with salsa verde

Let the dish cool down completely. Place the enchiladas into an airtight container, or wrap them in aluminum foil or plastic wrap in their original containers. The enchiladas can be refrigerated for up to four days. Enchiladas can be frozen for up to three months. Thaw them overnight in the refrigerator before heating. Cover the enchiladas with aluminum and place them in an oven-safe pan. Heat the enchiladas in an oven at 350degF for 20-25 mins, or until they are heated through.

Salsa Verde Chicken Enchiladas

These Chicken Enchiladas are a satisfying Mexican meal. Tender chicken, zesty salsa verde and oozy cheese are wrapped up in a soft, tortilla.

Prep time ten minute

Cook Time 15 minutes

servings people

Calories 1014 Kcal

Author Health and Fitness

Ingredients

1 tbsp olive oil
1 garlic clove minced
1 red onion chopped
1 cup salsa verde
2 tbsp sour cream
half cup Mexican cheese or cheddar cheese
Fresh cilantro for garnish chopped
1 cup cooked chicken breast shredded
4 flour tortillas or corn tortillas
a pinch salt and pepper

Instructions

Pre-heat the oven to 400degF. Prepare a casserole dish.
Add the olive oil to a pan on medium heat. The garlic should be cooked for approximately 1 minute until it becomes fragrant. Cook the chicken until it is warm. Set aside.
Combine the sourcream, salsa verde and half the cilantro in a bowl. Add salt and pepper.
Filling: Combine the shredded meat with half the salsa verde sauce. Divide the filling among the tortillas and roll them up. Place them in the casserole dish.
Sprinkle the Mexican or cheddar cheese over the tortillas.
Cover the casserole in aluminum foil, and bake it for 15 minutes at a preheated temperature. Remove the aluminum foil and continue baking for 10 more minutes, until the cheese has melted and is lightly golden.
Remove the casserole from oven and top it with red onion and cilantro. Devour!

Notes

Place the enchiladas seam-side down into the baking dish to prevent them from opening up during baking.

Add the sauce at the bottom of the pan. This will prevent the tortillas sticking. You can use butter to coat the baking dish and prevent it from sticking.

Nutrition

Carbohydrates: 74g

The post Green Chicken Enchiladas with Salsa Verde appeared first on Food Faith Fitness.

References:

By: Foodfaithfitness
Title: Green Chicken Enchiladas (with Salsa Verde)
Sourced From: www.foodfaithfitness.com/chicken-enchiladas-with-salsa-verde/
Published Date: Tue, 18 Apr 2023 11:13:04 +0000

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